Ratatouille- Eggplant Style

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“This is a perfect recipe to make during the end of Summer into fall, when Eggplants are plentiful. It can be eaten by itself (like a vegetable stew), over pasta, as a sandwich on some Italian bread (sprinke Mozzarella on top and melt) or an appetizer (served on thinly sliced toasted Italian Bread). There are many ways to serve it. You can also add 1 Zucchini diced to the mixture while cooking, but I grew up with the below recipe. I also add extra Garlic when I make, but I love Garlic! I tend to use 6 Large cloves. I use minimal salt and pepper during the cooking as I always prefer to allow my family to add more if they like. You can always add more! If your serving like a dip, taste before presenting and adjust the seasoning to your liking.”
8 Cups

Ingredients Nutrition


  1. Add Olive Oil to bottom of large pot on Medium heat. (I go 3 times around the pot with the olive oil. (not enough to cover but enough to saute the veggies).
  2. Once the Olive Oil is heated, but not smoking, add the diced onions, green bell peppers, minced garlic, Oregano, Basil, Italian Seasoning, Salt and Pepper to the pot and stir till all the veggies are coated with oil and the seasonings. (If mixture appears too dry, add more olive oil.) Cover and simmer 5 minutes or until Onions are translucent.
  3. Add the diced eggplant to the mixture and stir until all is incorporated. Cover and simmer for 10 minutes.
  4. Stir in can of Diced Tomatoes and Tomato Paste. Bring to a low boil and then lower heat, cover and simmer for 20 minutes or until all the vegetables are tender. The longer you simmer, the better it will be.
  5. When ready to serve you can sprinkle parmesan cheese on top, especially if serving over pasta or by itself. If your serving like an appetizer, omit the parmesan cheese. I usually put the mixture into a dip bowl and arrange the toasted italian bread around it. That way the guests can spoon as much as they want onto the bread/crackers.
  6. Enjoy!

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